Friday, May 27, 2011

Fire 'n Ice Vinegar Coleslaw

Pair the sweet and sour elements of a vinegar coleslaw with the familiar fire and ice dressing combination we Southerners seem to be endeared to, and you've got a sweet and spicy vinegar coleslaw I think your guests will love!

Fire 'n Ice Vinegar Coleslaw

Far as I know there are essentially two basic kinds of coleslaw in The South, though there are a multitude of variations on each one of them too. While they are both certainly some combination of sweet and sour, one is more of a basic creamy style - primarily based on mayonnaise, milk, or buttermilk - and where marvelous things like Pineapple Buttermilk Coleslaw fall. The other is more heavily vinegar and sugar based, with a few that cross lines somewhere between the two.

I guess most folks would simply call this a vinegar coleslaw, but since I used my basic Fire 'n Ice dressing from the salad of the same name, I decided I'm gonna call mine Fire n' Ice Coleslaw. In fact, if you make up some of those Fire 'n Ice Pickles, I say chop a few up and throw them in too if ya like!

I like cabbage either chopped or sliced thin for coleslaw, but for this one I prefer it be thinly sliced. Add thinly sliced red onion to the cabbage.


Top with thinly sliced green bell pepper and chopped jalapeno. I use the tamed version of pickled jalapeno slices that I then chop, but use whatever you prefer. If you use a hotter version or fresh jalapenos, you may want to reduce it from the 1/2 cup that I use here. Mix the dressing ingredients in a saucepan and bring to a boil, boiling for a minute. Add it to the cabbage mixture and season to taste with salt and pepper.


Toss, taste, adjust seasonings, cover and refrigerate several hours or overnight - 24 hours is even better. Give it a stir up from the bottom every once in awhile. Before serving taste and adjust seasonings. Devour.


For more of my favorite coleslaw recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Fire 'n Ice Coleslaw

©From the Kitchen of Deep South Dish
Prep time: 15 min | Total time: 24 hours| Yield: About 6 to 8 servings

Ingredients

Dressing:
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of red wine vinegar
  • 1/4 cup of olive oil or vegetable oil
  • 1/2 cup of granulated sugar
  • 2 teaspoons of kosher salt
  • 2 teaspoons of spicy dry mustard (like Colman's)
  • 2 teaspoons of celery seed
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
For the Slaw:
  • 1 large head of cabbage (about 2 pounds), sliced thin
  • 1 small red onion, cut in half and sliced thin
  • 1 medium green bell pepper, cut into thin strips
  • 1/2 cup of chopped, sliced pickled jalapeno
  • Kosher salt and freshly cracked black pepper, to taste
Instructions

Combine both of the vinegars with the olive oil, sugar, salt, dry mustard, celery seed and Cajun seasoning in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside.

In a large glass bowl, combine the cabbage, red onion, bell pepper and jalapeño. Pour the hot vinegar and sugar mixture over the vegetables. Toss and taste; add freshly cracked black pepper and season with additional salt if needed; stir, cover and refrigerate for several hours or overnight, stirring from the bottom occasionally. Just before serving, taste and adjust seasonings as needed. Use a slotted spoon for serving to drain excess liquid off.

Note: Feel free to substitute a prepared coleslaw mix and use your favorite vinegars. I use Mazzetta's Deli-Sliced Tamed pickled jalapeños, so keep that in mind if you use a hotter version, or fresh jalapeños and adjust as needed. If you don't have Colman's dry mustard, use 2 teaspoons of regular dry mustard with a dab of horseradish added, if desired.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Pineapple Buttermilk Coleslaw
Fire 'n Ice Summer Salad
Spicy, Sweet and Sour Cucumber Salad

Posted by on May 27, 2011
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed